The success of this recipe depends on the use of top quality chocolate.

3/4 cup heavy cream
6 ounces semisweet chocolate, grated
2 eggs
2 tablespoons strong black coffee
2 tablespoons dark rum

Heat cream. In food processor, with machine running, combine chocolate, eggs, coffee and rum. Scrape down sides of work bowl. Again with machine running, pour hot cream through tube and process until chocolate is melted. Pour into ramekins, demitasse cups or chocolate pots. Refrigerate until set or freeze for one hour.